Emprimir
Correo Electrónico
Add a photoRaciónes: 3
Ingredientes
- 3 lb Fennel (about 9 bulbs)
- 1 med Orange
- 2 c. White vinegar
- 5 Tbsp. Kosher salt
- 2 Tbsp. Sugar
- 6 whl pcs star anise
Direcciones
- 1. Wash 3 pint jars and lids with warm soapy water and rinse well. (You can use canning jars and lids, but you do not have to.)
- 2. Wash fennel and cut away any bruises or possibly bad spots; trim ends and slice into very thin rings. Cut three 1-inch-long strips of peel from the orange.
- Remove any pith from peel.
- 3. Bring 1 1/2 C water, the vinegar, salt, and sugar to a boil in a large pot.
- 4. Meanwhile, fill each jar halfway with fennel. Place 1 piece of orange rind and 2 pcs star anise on top of fennel. Fill jar with remaining fennel, using the back of a clean spoon to pack it down. Leave 1/4 inch of space beneath the rim.
- 5. Pour warm liquid over fennel, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand till cold. Store in refrigerator; serve within 3 to 5 days.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 556g | |
| Recipe makes 3 servings | |
| Calories 182 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.69g | 1% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11805mg | 492% |
| Potassium 1529mg | 44% |
| Total Carbs 37.44g | 10% |
| Dietary Fiber 10.9g | 36% |
| Sugars 12.01g | 8% |
| Protein 4.35g | 7% |
